| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili, Meats | 10 | Servings | |
INGREDIENTS
| 1 | lb | Beef (tip steak) cubed |
| 1 | lb | Ground beef |
| 2 | Med. Onions, coarse chopped | |
| 2 | Sm. Green Peppers, chopped med. | |
| 1/2 | c | Burgundy wine |
| 6 | tb | Chili powder (Mexene) |
| 4 | tb | Cumin |
| 3 | cl | Garlic (small) |
| 1 | ts | Oregano |
| 1 | tb | Chilantro leaves |
| 2 | tb | Hot sauce (La Preferida) |
| 1 | ts | Sugar |
| 2 | ds | Salt |
| 1 | cn | Peeled whole tomatoes with juice (16 oz.) |
| 1 | cn | Stewed tomatoes (16 oz.) |
| 1 | cn | Tomato sauce (8 oz). |
| 1 | cn | Chili hot beans (15 1/2 oz.) Note: beans optional! |
| 1 | hr. Reaheat before serving. |
INSTRUCTIONS
Brown meat with 1 of the chopped onions. Drain grease. Place meat onions, remainder of onions, green peppers, and the rest of the ingredients into stockpot. Bring to boil. Reduce heat and simmer 1 or 2 hrs, covered. Cool Concocted by Bud Cloyd (who had nothing better to do on a particular Sunday afternoon.) posted on the Cooking Echo by Bud Cloyd From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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